Vegan Chick’n Piccata with Seared Meyer Lemons

This meal makes a beautiful presentation for a special dinner, but it’s simple and quick enough to make on a weeknight too. I like slicing the vegan chick’n and layering it over steamed rice or thick pasta, and then I spoon the sauce over top. This time I lightly sautΓ©ed some baby bella mushrooms and small heirloom tomatoes and folded them into the pasta also.

Serving it alongside haricot verts with shallots and toasted almonds is really pretty too, and the tastes go so absolutely fantastic together! You can find the recipe for them here. I know I’m going to be making this again for Valentine’s day and maybe add a colorful salad and some garlic bread. Continue Reading…

Tender & Fluffy Vegan Buttermilk Pancakes

I’ve finally created what I consider the ideal pancake. These are meltingly tender, but they are also fluffy and light. I think they’re perfect. Now everyone has their own…

Homemade Granola – Two Ways

I really don’t have a set granola recipe, because I mix it up differently each time. This is a rough outline of the two basic formulas I use though.…

Now Hiring…

No, I’m not really hiring… but if I were it would be for a new photo assistant! haha My Cat will be sweet 16 in just a few months,…

I still think of you…

Life can become so tangled that we lose sight of what once brought us joy. There is still beauty even in chaos though, but we have to look for…